Turn your rice into a delicious feast
The crunchy taste of first-picked seaweed
When you open the bag, the aroma of the sea spreads softly. Just one piece of seaweed turns white rice into a delicious feast.
Onigiri (rice balls), sushi, and other Japanese dishes are all made with the nostalgic taste of seaweed, which Japanese people have been accustomed to since they were small.
Ariake Sea, where "Soft Seaweeds" are Harvested
Numatanori distribute seaweeds grown in the Ariake Sea. Surrounded by Fukuoka, Saga, and Kumamoto, the Ariake Sea is a famous seaweed producing area with tidal flats that purify the sea and nurture various nutrients. There is a large difference between the low and high tide. At low tide, the seaweed nets appear on the surface of the sea, while at high tide they are slowly submerged in the sea. This repeated process of photosynthesis and absorption of nutrients from the seawater produces the characteristic "soft laver" of the Ariake Sea.
Rare "First-picked Seaweed"
The seaweed fishing season is from November to March. During this time, the seaweed is harvested about 10 times, but Numatanori's seaweed is "first-picked seaweed". The seaweeds first harvest in the season has best taste and nutritions. Our commitment is to convey the taste of this rare seaweed, which accounts for less than 1% of the seaweed sold in Japan in a year.
The secret behind the names of the products you enjoy eating
Our seaweed has such a cryptic name. These codes indicate grade of seaweed used among seaweed traders, and there are more than 100 grades depending on the fishing grounds. It is not usually seen by the general public, but in order to convey the delicate differences in the taste of nori, we decided to use the name as it is. The taste of nori differs depending on the time of year and fishing grounds. The name of the grade (product name) of Numatanori changes every year in order to select the best tasting seaweed. We always look for the seaweed with best flavor, meltiness, and depth of taste. We invite you to taste and compare the delicate taste of real seaweed.
Small holes are a sign of "softness.
Our seaweeds are crispy and crunchy, also it melts in the mouth. These are the characteristics "delicious seaweed" that we look for. The letter "○" in the product name indicates that they have small holes. This is a sign of softness. Seaweeds without holes are more beautiful to look at, but being "beautiful" and "delicious" are two different things. At Numantanori, we try to select well-balanced seaweed with its deliciousness in the first priority.
Delicious Seaweeds that were Recognized by Locals
Even the locals, who eat delicious seaweed every day and know the true taste of seaweed, do not often eat this rare seaweed. First, put it on white rice and taste the flavor of the seaweed and sweetness of rice. It is crispy and soft, so we also recommend eating it right out of the bag. The flavor of the sea spreading in your mouth and the taste of the Ariake sea coming through your nose. This is the best way to turn white rice into a feast.
